There’s something enchanting about the gentle flavor of rose that instantly transports you to a place of calm and indulgence. Rose cookies, with their delicate floral notes and lightly spiced undertone, are a unique treat that bring elegance to any occasion. Traditionally paired with warm spices like cardamom and often garnished with finely chopped pistachios, these cookies are as beautiful to look at as they are delightful to eat. Each bite offers a perfect balance of richness from ghee, subtle sweetness, and an aromatic hint of rose essence—a flavor combination that is both timeless and exotic.
These rose cookies aren’t just a treat for the taste buds; they’re also an experience. The aroma of rose and cardamom that fills the kitchen while they bake is almost as satisfying as the cookies themselves. Though simple to make, these cookies feel luxurious, perfect for a festive occasion, a thoughtful gift, or a personal indulgence. Whether baked traditionally in an oven or recreated using an induction setup, rose cookies always maintain their charm, a blend of tradition with a hint of modern flair. For those seeking a unique dessert that’s both easy and sophisticated, rose cookies bring a touch of magic that never disappoints.
INGREDIENTS USED IN ROSE COOKIES
Ghee
Ghee has no water content, unlike butter, which means it yields a more delicate, melt-in-the-mouth texture. This quality makes the cookies crumbly and shortbread-like, giving them a luxurious, tender bite. Ghee’s consistency at room temperature is semi-solid, which helps the dough hold its shape during piping and baking. Its taste is richer than butter, adding complexity to the cookie.
Milk
Milk provides just enough moisture to help bring the dough together without making it sticky. This allows the ingredients to bind smoothly, creating a cohesive dough that’s easy to work with. It keeps the cookies tender without making them too hard or dense after baking. The natural sugars and proteins in milk encourage gentle browning on the cookie edges during baking, contributing to a golden hue that signals they’re ready without over-baking.
Sugar
Sugar provides the primary sweetness in the cookies, balancing and enhancing the flavors of rose, cardamom, and ghee. It aids in caramelization, which adds a hint of golden color and a deeper flavor to the cookies as they bake. This slight browning enhances the cookie’s look and flavor. While these cookies don’t spread much due to the ghee, sugar still helps the dough hold its shape and maintain a delicate, defined structure.
All Purpose Flour
All-purpose flour contains proteins that, when combined with the other ingredients, form a light gluten structure, giving the cookies shape and body. This structure keeps the cookies from crumbling apart, especially with the high fat content from ghee. All-purpose flour has a moderate protein content that, when combined with the ghee, forms a “short” dough. This means the cookies turn out crumbly and tender rather than chewy, resembling shortbread. Flour absorbs the ghee and milk, creating a balanced, cohesive dough that is not too sticky or too dry. This balance is key to ensuring the dough pipes well and the cookies hold their shape.
Rose essence
Rose essence infuses the cookies with a delicate floral note, enhancing the sensory experience and giving the cookies a distinctive, exotic character. This floral taste complements the warm spiciness of cardamom and the richness of ghee, making the cookies more complex and memorable. Rose essence balances the rich, buttery flavor of ghee, giving the cookies a lighter and more refreshing quality.
Cardamom powder
Cardamom adds a warm, slightly peppery flavor with hints of citrus and floral notes. This spiciness beautifully complements the delicate rose essence, creating a balanced and aromatic profile. In many South Asian and Middle Eastern cuisines, cardamom is paired with rose and pistachio, giving the cookies a traditional, sophisticated feel that feels familiar yet elevated.
Pistachios
The chopped pistachios provide a delightful crunch, adding contrast to the soft and buttery texture of the cookies. Pistachios add a rich, nutty flavor that complements the sweetness of the cookies and the aromatic cardamom.
EQUIPMENT USED FOR MAKING ROSE COOKIES
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A spatula and a whisk help to bring in the dough together. You will need piping bag and a nozzle tip to give the cookies the desired shape.
OTHER RELATED RECIPES FROM THE BLOG
NO OVEN OPTION AND HOW TO MAKE IT
To make these rose-flavored cookies without an oven, you can use an induction stove and a heavy-bottomed pan or pot with a lid to mimic an oven-like environment. Here’s how to adapt the recipe
Setting Up the Induction “Oven”
Preheat the Pan: Place a heavy-bottomed pan or pot on the induction stove. Place a small stand or wire rack inside to elevate the cookies slightly above the direct heat. Cover the pan with a lid, ideally with a small vent or hole to allow steam to escape. Heat the pan on a low-medium setting to preheat it for about 10 minutes.
Cooking the Cookies
Place Cookies in the Pan: Pipe the cookies on a plate that fits inside the utensil. Line the plate with parchment paper and place it carefuly on top of the stand or wire rack in the preheated pan. Cover the pan with the lid and maintain a steady low-medium heat. Cook the cookies for 15-20 minutes, checking around 12-15 minutes. The cookies are ready when the edges turn golden brown, and they feel set when touched lightly.
Carefully remove the cookies from the pan and place them on a cooling rack to cool completely. They will firm up as they cool.
Tips for Perfect Cookies on an Induction Stove
- Heat Control: Keep the heat low to prevent the bottom of the cookies from burning. Induction stoves can heat quickly, so maintaining low, even heat is key.
- Lid with Ventilation: If your lid has no vent, leave it slightly ajar to prevent condensation from falling on the cookies, which could make them soggy.
TIPS TO ROSE COOKIES
- Make sure the ghee is semi-solid and creamy, not completely melted. This helps incorporate air while whisking, giving the cookies a light texture.
- The dough should be smooth and soft but not sticky. Adjust with a little flour if it’s too sticky or with a few drops of milk if it’s too stiff.
- Chilling for 10-15 minutes before baking is crucial to help the cookies hold their shape and prevents spreading.
- Hold the piping bag vertically and pipe with even pressure. Start from the center and spiral outward to form uniform rosettes.
- Since ovens vary, start checking around 15 minutes, as these cookies can go from golden to over-baked quickly.
- ½ cup ghee
- ¼ cup sugar
- 1 tsp rose essence
- 1 cup all purpose flour
- ¼ tsp cardamom powder
- 4 tbsp milk
- Pink gel colour
- For the garnish
- Pistachios, finely chopped
- In a bowl, add ghee, sugar and rose essence and whisk until nicely combined.
- To the same bowl, add all purpose flour, cardamom powder, milk and a drop of pink food gel colour. Combine everything to form a smooth and soft dough.
- Transfer the cookie dough in a piping bag fitted with an open star nozzle.
- Pipe rosettes on a baking tray lined with parchment paper. Sprinkle chopped pistachios over the piped cookies. This recipe yields 12-15 cookies.
- Refrigerate the cookies for 10-15 mins and meanwhile, preheat the oven at 180 degrees Celsius.
- Bake the cookies for about 20 mins or till the edges turn golden brown.
If you like my Rose Cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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